Beef jerky is a cold smoked
item. This means you don't need any heat except to help
dry the meat. The more air circulation the better and the
less heat you need. You can use an old computer fan or any
other fan to move the air.

PREPARATION:
Slice beef to be smoked in 1/4 inch strips (the thicker the more
tender)
Place all ingredients in a plastic or glass bowl and stir until
well combined.
Add meat making sure all pieces are submerged and covered with
marinade. Cover and refrigerate for at least 6 hours.
Remove meat from marinade and let drain. Heat smoker to about 150
degrees F and do not use a water tray. Start SmokePistol smoking
into smoker and place meat strips so that they do not touch
inside the well vented smoker. Smoke meat for about 5 hours
checking after about 4 hours. Meat should be dry but not
hard. NOTE: Placing a fan inside smoker will help dry meat
faster. Jerky is dried not cooked so you need air
circulating to dry the meat.